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Beet and Walnut Arugula Salad

March 23, 2011

AAM is not a fan of beets. For the last ten years, I have basically forgotten about the vegetable. Luckily, beets were about Serafina’s favorite food when she tried them pureed, but still I didn’t think to buy them for the family again. However, WGG dropped some off a few weeks ago, and it was time to reunite with my old favorite salad. When I went to Kenyon, this was my favorite lunch. I would have never eaten it before college, but when you eat in the same dining room every meal for months, you start to get creative and discover what you love! In fact, there is something enlightening about being forced to eat in a cafeteria. When eating in the solitude of our own homes, one can make themselves closed off to new tastes and food combinations. This is really unhealthy for the body and mind. Luckily, WGG delivers new veggies and fruits to remind me of this each week, so try out a new veggie this week!

All Ready to Roast!

 

By the way, be careful with beets, they stain!

Beet and Walnut Arugula Salad

  • 2 Beets
  • 2 cups of chopped arugula
  • 1/2 cup of walnuts
  • 1/4 cup of blue cheese (or goat)
  • olive oil – lemon infused (or just add a squeeze of fresh lemon juice with the olive oil)
  • sprinkling of sea salt and pepper

1. Preheat the oven to 375.

2. Chop the tops of the beets. Then peel them, and place them on separate pieces  of foil about 2-3 times the size of the beet. Sprinkle with olive oil, salt and pepper. Enclose the beet in the foil; be sure you wrap tightly. Roast them for an hour.

3. Let the beets cool. Meanwhile, assemble your salad. Placing the arugula on the bottom, adding goat cheese and walnuts. Toss with vinegar, oil, salt, and pepper. When the beets are ready, slice and lay on top.

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4 Comments leave one →
  1. March 23, 2011 7:55 pm

    Love this salad- I always make it! Even JNW will eat them. And my little man thinks beets are awesome.

  2. March 23, 2011 9:19 pm

    I made this with the beets from WGG too! Only I subbed goat cheese for blue cheese. Also, I roast beets with skins on and then when they’re done they peel off super easily–works for me when I’m feeling lazy and don’t want to wrestle with the vegetable peeler 🙂

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